CSA 2024 Spring Week 13

Written by

Kathy Aylesworth

in

 

Italian Basil 

Blueberries (BWF)

Green Cabbage (NSOF)

Kale (COG)

Green Leaf Lettuce (NSOF)

Sweet Red Onions, Cured

Florida Pears

Tricolor Potato Mix

Cherry Tomatoes

It’s the final week of the 2024 Spring Season – Week 13! We thank you for having confidence in us to grow produce you and your family rely upon for an entire season. Your CSA membership really is a show of support and belief in the farm and our team. In turn, we give our very best effort to organically grow and secure a generous supply of nutritious vegetables, fruits, and herbs for you each week. Together, we share the risks and rewards of the season, and our local food economy and security is boosted and strengthened.

Week 13

With the final week of Spring comes the first pick of pears! This first round of Florida pears, the same ones in your share this week, are the closest we get to the “melting” European style you’re probably most used to. Eat them once they’re soft and a nice yellow color. The varieties are a mix of Hood & Flordahome, both ideal for fresh eating.

Cherry tomatoes have peaked! To enjoy that sweet, fresh flavor later in the season, try out the tomato confit recipe this week. A confit is a way to preserve a meat or vegetable by cooking it low and slow surrounded by a fat. It’s surprisingly simple and really enhances the flavor of the tomatoes. Simmer away to capture the taste of summer in a jar! It’s perfect for slathering on all things bread or pasta.

CHERRY TOMATO CONFIT

Ingredients

  • 2 pints cherry tomatoes
  • 1 head garlic, cloves peeled and separated
  • 1 teaspoon of salt
  • 1 1/2 cups extra-virgin olive oil
  • 2 tablespoons fresh minced thyme, rosemary or herbs of your choice
  • feel free to add flavors you like such as lemon zest or red pepper flakes

Instructions

  • Preheat the oven to 225°F.
  • Arrange the tomatoes in one layer in a baking dish and drizzle with oil.
  • Scatter the garlic cloves across the layer of tomatoes. Sprinkle herbs and salt.
  • Bake in oven for at around 3 hours.
  • Once completely cool, store tomatoes fully immersed in oil in clean jars with secure lids in the fridge for 1-2 weeks.
MELTING CABBAGE

Ingredients

  • 1 head green cabbage (outermost leaves removed)
  • 4 tablespoons extra virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 medium onion, halved and sliced
  • 4 large cloves garlic, sliced
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 3 tablespoons tomato paste 
  • 2 cups low sodium chicken or vegetable broth
  • 1 teaspoon dry mustard (or sub 1 tbsp. Dijon mustard)
  • Serve with whole grain mustard if desired 

Instructions

  1. Preheat oven to 350°F.
  2. Slice cabbage in half and then each half into 4 wedges keeping root intact. Heat 1 tbsp. Oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add the wedges and cook until browned on both sides (3-5 mins/side). Transfer to a plate and sprinkle both sides with ¼ tsp each salt & pepper. Repeat w/ remaining wedges.
  3. Add the remaining 2 tbsp oil, onion, garlic, caraway and cumin seeds to the pan; cook while stirring until brown and softened (2-3 mins). Add tomato paste; cook & stir for 2 more minutes. Add broth, mustard and remaining ¼ tsp salt & pepper. Increase heat to medium-high and bring to a boil. 
  4. Return the cabbage to the pan (overlap is okay). Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, appx. 45 minutes. Serve with mustard if desired. 

Recipe from Eating Well: https://www.eatingwell.com/recipe/7873672/melting-cabbage/

PEAR PUFF PASTRY TART WITH CARAMELIZED ONION AND BLUE CHEESE

Ingredients

  • 1 sheet frozen puff pastry – thawed according to package directions
  • all-purpose flour – for dusting
  • 1 large egg, beaten with 1 tablespoon water
  • 2 small pears – thinly sliced
  • ½ cup (118 g) caramelized onions – (see note)
  • ½ cup (118 g) walnut halves and pieces
  • ¼ cup (34 g) Gorgonzola or other blue cheese
  • 3 tablespoon (44 ml) honey – for drizzling

Instructions 

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking liner.
  2. Roll out pastry to a 10×15 inch rectangle. Fold in edges of pastry ½ inch to form a border and crimp edges if you like. and pierce all over the inner part of the puff pastry with a fork. Brush all over inner portion and outside edge of puff pastry with egg wash.
  3. Place sliced pears in a single layer onto pastry. Evenly spread caramelized onions over and between pears. Sprinkle with walnuts, followed by blue cheese.
  4. Bake in preheated oven for 25 min. Drizzle with honey and serve warm.

Recipe source: https://cheneetoday.com/puff-pastry-tart-with-pear-and-caramelized-onion/

 

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